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McDonald's to adjust prices, menu in Taiwan

2019/01/15 17:55:38

CNA file photo

Taipei, Jan. 15 (CNA) The cost of eating at McDonald's is about to increase in Taiwan as the American fast food chain has decided to raise the price of some meals with effect from Jan. 23.

In a statement Tuesday, McDonald's said it also plans to change some of its meal selections at the same time, allowing customers, for example, to choose their favorite part of its McCrispy Chicken, which is currently sold at $52 per piece with no free choices.

Starting Wednesday next week, customers will be able to order chicken thighs, drumsticks or wings separately, with drumsticks and thighs costing NT$55, while wings will cost NT$45 each, the company said.

As part of its menu adjustment, McDonald's said, it will no longer serve its Grand Breakfast, Breakfast Platter, BBQ Chicken Wings, McCripsy Chicken Box, Happy Sharing Box or Party Sharing Box.

On its drinks menu, it will remove its Floated Orange Soda and other floats, Sesame Sundae, Sesame McFlurry, hot chocolate, and iced coffee, the company said, adding that the decisions were made after studying the eating habits of local consumers.

It's breakfast selections will be Egg Burgers and Mcmuffins, which will cost NT$3 (US$0.097) more, as will other meals such as its Big Mac, Double Cheeseburger, Spicy Chicken Burger, Grilled Chicken Burger, and Cheese Pork Burger, the company said.

However, it said, the price of its snack burger will be NT$2 lower, while eight of its latte choices will cost NT$10 less.

The changes at McDonald's were announced one day after Kentucky Fried Chicken, another big American fast food chain, said it was raising the prices of some of its meals in Taiwan.

It will be McDonald's third price adjustment in four years, following a hike in November 2016 and January 2017.

Since Taiwan raised its minimum wage on Jan. 1, several food and drink business chains have increased prices, including Formosa Chang, Napoli Pizza and TGI Fridays, according to local media reports.

(By Wu Hsin-yun and Elizabeth Hsu)